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rajma or Kidney beans

Rājmā (Hindi: राजमा, Urdu: راجما) is a popular North Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in northern regions Haryana, Punjab, Uttar Pradesh, Kashmir, Delhi, and Himachal Pradesh. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala.[2] Being a popular dish, it is prepared on all important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate.The combination of Rajma and rice generally lists as a top favorite of North Indians, particularly the Punjabi people.

Oopen pressure cook after 15-20 minutes and mix all the ingredients till everything si turned into fine paste and oil starts to separate.

Now add little bit of boiled rajma to the mixture and mash it. Mix it well and saute for 2 -3 more minutes.

Now add all the remaining rajma along with stock and mix it well. In case you feel the gravy is less, you can add some water. Cover it and let it simmer it for 20-30 minutes. When the rajma gets nicely blended with the curry sprinkle some chopped coriander and move to a serving dish.

Thank you for liking the post. Yes the recipe I am suggesting is for cry beans. But if you have canned beans then skip the pressure cook part and prepare masala . But if you want to try pressure cooker then go to any Indian store and get Kidney beans:)